It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Tried a new Spatchcocked Chicken seasoning!!

Cooked a couple of brined local fresh chickens and used a new seasoning that came out very good. Picked this stuff up at Sam's Club, called "MOJITO LIME" and is made by McCormick. It is one of their "Grill Mates" products. I brined the chickens for 24 hours, rinsed , then applied the seasoning eight hours before spatchcocking them, along with fresh corn, squash and sweet potato. Cooked the chicken over the squash and allowed the drippings to fall into the squash. This seasoning goes well with poultry since it has a little citrus taste in iitit.

The girls loved the butternut squash, i did acorn squash also, that will get tested tonight - i don't eat the "stuff" -- meat and potatoes here!! The corn really came out good -- just cleaned it and add a teaspoon of butter - wrapped it in foil, cooked for an hour around 375 degrees!

I buy my brine from a restaurant supply. It's something made for broasting chicken, "broasting" is pressure frying. This "stuff" is called "chickite". It is a salt base, with some other secret ingredients??? I haven't brined my chicken with any other product, so i can't compare it to anything. But it certainly makes a big difference in the finished product. Myron Mixon is going to try some in an upcoming competition!? It like draws the rich flavor from the chicken??

I use a piece of foil as a drip pan to protect my platesetter and keep it clean, instead of a pan. Easier, just wad up the foil, let it cool a minute after the cook and toss it in the garbage. Cost less than a nickle.

Mojito lime is very good on chicken. It is pretty much my go to. Everyone that has tried it has loved it. Costco has been carrying it the past year or so. In fact I just got done making a Mexican inspired brine that includes that seasoning for a spatched bird.

This is the beginning of the cook. Indirect, three tiered grid using only two of the grids. Corn cleaned and a teaspoon of butter - wrapped in foil (45 to 60 minutes to cook). Two types of squash, butternut and acorn Halfed facing up to catch chicken broth (45 to 60 minutes to cook). Baked potato and sweet potato, cleaned poked many times with a fork, covered with EVO and heavy kosher salt, then wrapped in foil (45 to 60 minutes to cook). Two three pound spatchcocked chickens, brined for 24 hours in "chickite", rinsed and seasoned McCormicks "Grill Masters" Mojito Lime. All the products cooked at about 375 degrees for one hour. Chicken was pulled when breats reached 165 degrees and thighs 185 degrees.

This is the beginning of the cook. Indirect, three tiered grid using only two of the grids. Corn cleaned and a teaspoon of butter - wrapped in foil (45 to 60 minutes to cook). Two types of squash, butternut and acorn Halfed facing up to catch chicken broth (45 to 60 minutes to cook). Baked potato and sweet potato, cleaned poked many times with a fork, covered with EVO and heavy kosher salt, then wrapped in foil (45 to 60 minutes to cook). Two three pound spatchcocked chickens, brined for 24 hours in "chickite", rinsed and seasoned McCormicks "Grill Masters" Mojito Lime. All the products cooked at about 375 degrees for one hour. Chicken was pulled when breats reached 165 degrees and thighs 185 degrees.